Andrew Zimmern Cooks: Braised Brisket

[@morrismonet3554]

The Jewish lady across the street from us showed my Italian mother how to make brisket and it's been a favorite for about 50 years. Works great with a chuck roast too. We always put some of the onions on top.

[@paulragland6152]

The Jews are the kings and queens of brisket.

[@AS-pg5zl]

I tried this recipe and it was the BEST brisket of my life. Everyone raved. Highly recommend!

[@smithsway]

Brilliant, and you didn't take 25 minutes of waffle to get the recipe across. Thank you. Excellent.

[@paulaoyedele2081]

I made my first brisket, getting inspiration from this recipe. It was a belated valentine-ish treat for my husband. I marinated it in the rub overnight. I cooked it on a bed of onion and potatoes until it reached 190° internal temperature. I let it cool covered in foil for over an hour. Talk about delish. It was crazy good. I froze it. Took it out yesterday and sliced it in two inch squares 1/4 inch thick and fried it with onions and created a beef and broccoli Chinese sauce for a beef & broccoli dish. It worked fantastic.

[@teresaf991]

The recipe that made me a subscriber. I was an expert at all ways brisket but went 20 years without cooking one. Decided I should refresh myself. This is w hat I remembered.

[@GingerGoss]

Love your story and recipe......TY very much!!

[@jessanddavidboham8014]

That looks absolutely amazing and delicious and what a unique way to cook brisket. And also man again looks absolutely delicious.

[@professorpene2395]

I tried this but changed up the seasonings I used for the rub a bit. dude, I'm never going back to how I used to make brisket again it turned out awesome.

[@christopherbellore3511]

I realize that this is 5 years old, but I just saw it for the first time. I gotta admit, I am looking forward to duplicating your perfection. I made brisket for the first time last month for my 6th wedding Anniversary, and my wife and I really enjoyed it. However, your recipe LOOKS better than the one that I followed, so... It's brisket time again. Thanks for your excellent method, and your brief yet concise video instructions. Bon appetite!

[@WhoDaresWins-B20]

Brilliant recipes Andrew. Although I am not Jewish, I studied at the Yeshiva Gadolah in Victoria Australia for Three years out of interest in the Jewish faith. I attended the Yeshiva and Addas Israel schuls in that time and studied with some excellent Rabbis. In that time; I was exposed to all kinds of Jewish foods. I loved the Chopped Liver, the G'filte Fish and many many bowls of Jewish Penicillin and loved them. The only Jewish dish I could not get accustomed to was the CHULANT. The day I saw and tasted the CHULANT; I was sure our Army Corporal Cook was still alive and had found his way to Schul to take his revenge on me. Love the recipes mate. Can you show me how to make G'Filte fish please

[@lillyg2855]

I just cooked this recipe for Father's day and it was absolutely delicious! Everyone loved it Thanks for sharing

[@andrewtasch2299]

Exactly how I remember my grandma making it! Paprika really makes it!

[@christiaanroets5483]

Mr x..been watching you for years on dstv...sweet ,salt, fat =flavor.....love you man all the way from RSA

[@bigtoutinla1]

Killer recipe!!!!!! Delicious!!!!!! Thanks Andrew

[@raytruesdell7873]

Me and the wife love watching you on tv stay safe 👍🇺🇸

[@223Michigan]

Made this Mr Z a few days ago...spectacular is an under statement!

[@dartagnantaft5918]

So glad I found your channel

[@veecee3669]

Oh my goodness, I do believe that this is going to be my go to brisket recipe. It's gorgeous, thank you, I've liked and subscribed!

[@anslad]

Thank you Andrew! Looks good!

[@deborahleslie6257]

Thanks for this recipe! Looks delish!

[@juliahamilton9125]

Wow! I am so glad your a chef on Utube. I will also follow your recipes!🤗😊😉😘

[@mundocabrera7007]

Looks amazing.

[@bonnieraekonjevich2776]

Your shows are followed on FOOD NETWORK, so am glad to find your WEB brisket preparation-teaching video!

[@CH-ep3hc]

MAKING THIS TONIGHT FOR CHRISTMAS, CAN HARDLY WAIT TO START RUBBIN!

[@AmazingMomAwesomeSon]

Hey Andrew, My Grandmother and I watched your tv show about 10-12 yrs ago. Your last name then was Zimmerman. You were nearly my first experience with the Mandala effect!

[@davemanone3661]

you're killing me. always wanted to do a Jewish style brisket. i have done many in the smoker, but i want to do it this way. looks delicious and i want to do it Jewish style justice, thank you!

[@maryhardy1137]

Thanks. Just made my first brisket. Going to make another soon. Love the fennel idea. Doing your recipie next.

[@dedeepatt5570]

I love ❤️ watching bizarre foods I’m making beef brisket on Thursday I’m going to try this recipe I just know it’s going to be delicious

[@richardpalmer8478]

OMG! I've just had lunch but this video is making me hungry. Definitely gonna make your brisket recipe for my birthday in November, mate. Kia ora and Shalom from Aotearoa-New Zealand, Andrew...

[@lukeporter1870]

Bloody beautiful mate 👍🍻

[@reihanafraser7007]

Wow that looks perfect, gonna try this, thank you for a great video

[@justinem.brydia3677]

Looks yummy!!!

[@DebraWeikle]

Wonderful

[@moreclips805]

0:11 - this was reserved for holidays 3:55 - this was literally every week

[@GordiansKnotHere]

Thanks!

[@patkelley8293]

So strait to the meat candy! Got it!

[@leedoss6905]

I've done this many times and doing a point today. I'll take it over offset smoker BBQ Texas brisket any day and I'm from Central Texas.

[@oliverjackson6121]

Awesome chef oliver from jamaica

[@anitazuck]

Who doesn't like a fennel frond!!

[@atreyeebanerjee2447]

Thank u its 👌👌👌👌👌

[@pizzapie8640]

My gas stovetop cannot accommodate a large roasting pan. Just for braising purposes, should I cut the brisket in half and braised on top in my pan, then continue roasting as usual?

[@akramali9605]

Very very nice

[@razaeneighbors9254]

The whole uncooked potatoes and carrots took me out😂😂

[@truthinthefaceoftyranny]

what is your thoughts on scoring the fat cap? I am new to brisket, but I score all my big roasts before seasoning dry brining, as well as searing them before baking them low and slow. Can this be done with Brisket?

[@ph11p3540]

I am off to a major grocery run and brisket is on sale. This recipe makes the most sense. If I end up with a small piece and not a whole piece, it's going into my multimode cooker from brazing to slow cooking. I also notice you did not bother brining it as some people like to do to this cut of beef. I almost feel brining is a waste unless I plan on making corned beef or pastrami out of the brisket

[@j.delacruzbravo]

Is there a big flavor change if you add celery and carrots to the braising?

[@stellakagrimanyan4148]

Ohhh yes. Try with and without, and you shall see

[@tonymai1844]

You look more handsom in that lean belly. I haven seen you for a long, long time. Very happy to see you on youtube sir.

[@mobsquad8557]

this is going to be dope

[@cw57mu]

Yummy

[@backpackmatt]

I think one of the hardest things to understand in cooking is using one's olfactory and auditory senses to know for example when the oil in a pan is hot enough to properly sear meat but not so scorchingly hot it burns your meat. This is a delicate balance that really can only be developed with experience.

[@ToadsAndFrogs12]

Ill book mark this and come back to it to help me cook my brisket on xmas day lol. Question, do you baste at all whilst its in the oven or do you just leave it for the entirity of its cook?

[@Moodymongul]

Boiling Brisket? ..I get the feeling millions of Texans, across the universe, are screaming out in pain right now!

[@averie8177]

Uncultured

[@thomasstengel7356]

Where does one find a roasting pan large enough for a full brisket (16+ pounds) that's also safe for use on a cooktop?

[@maries1381]

Amazon. Make sure to measure your oven so you get one that fits properly :) Also get a good quality one that you can use stovetop and oven

[@kreindyenglard2112]

3:13 lol everyone does that with their foot lol

[@blue_tetris]

I'm seriously jealous of this here brisket.

[@terjebergstrom6038]

❤🤗🤗🤗😁😁😁🥰🥰🥰♥️♥️♥️

[@melissapena450]

I'm here because I'm mexican and my boyfriend is Jewish and I want to impress him and his parents 🥺💖

[@karasking4862]

Good on you. Hope it turned out well! :)

[@michele33s68]

My advice is keeping most of the fat and braise low and slow. Gas oven 250 - 275, electric oven 300 325 max.

[@thomasstengel7356]

I'm wondering if this can be made a day ahead of time and stored in the fridge in a hotel pan for a reheat the next day?

[@morrismonet3554]

It's actually better the second day.

[@thomasstengel7356]

@@morrismonet3554 Thanks, Morris. I took a chance and found out that you are correct.

[@gemcan54]

If you buy a smaller piece of meat how long in the oven? Is the cooking temperature then lowered as well? :D Signed lousy cook. :D

[@cutegirl380]

I think it maybe same temperature just a shorter time. But that's just my guess

[@karasking4862]

According to google, you do about 40 min per pound of brisket. That's why for a 10lb (according to the written recipe from his website) of meat he used here, it says 6-7 hours.

[@laurag.2722]

everyone....lololol

[@lawrencecertain1424]

Thanks for not cutting the fat off. Fat is flavor.

[@eliakimjosephsophia4542]

WOW 6-7 hours is a long time.

[@ToadsAndFrogs12]

Low temp and its a big cut he is cooking.

[@galynameshkurova3603]

What kind of meat l can use for brisket?

[@ericparker163]

Galyna Meshkurova ummmmmm.......brisket? 😂 It’s a relatively cheap cut of meat that comes to life when cooked low and slow. Anything tougher cuts do well using the same techniques.

[@jacobgreene50]

Cooked this recipe today for passover. My brisket came out after about 6 hours but the braising liquid didn't seem to evaporate and got really fatty. What does that mean I did wrong? Did I not render enough of the fat during the braising? Or did I tent to tight?

[@amymay1110]

You just had a lot of fat on the brisket, which is good. Next time take the foil off when there's an hour left. Or better yet, make the brisket 1-3 days in advance and refrigerate. you can scoop the fat off and reduce the sauce as needed. Cutting the brisket when cold is easier as well and it gets more tender when made in advance. To reheat- place cut brisket in a shallow casserole dish with sauce on Top. Cover and heat at 350 for 30ish minutes.

[@lizee-tvee3147]

Andrew can you do a brisket on a stove top?

[@staceyk111]

Where is the recipe?

[@ss-nc2dy]

Can you freeze this when done? No one can eat all that in a day.

[@everythingphil9376]

No resting time?

[@Circuit7Active]

Could you substitute red wine for the red wine vinegar?

[@karasking4862]

I know this is 5 months after you asked this question, but better late than never. You won't get the same acidity from the red wine as you would with red wine vinegar. So that means if you made brisket with it, it wouldn't quite have the same flavor as the one Andrew is making. Also, the vinegar helps to break down the meat proteins a bit, making it more tender. If you really wanted to use a red wine, then ideally you'd mix it with a bit of another kind of vinegar, like white vinegar. It has a mild flavor and a good bit of acidity.

[@TheBlestmomof2]

A lid (the foil) on top means you're baking not braising.

[@gettem6341]

are you supposed to eat the fat at the top of each slice or you just throw that away?

[@debbieslone407]

Today dinner

[@esetek]

Jsnip4?

[@erikdeb2]

Did it.. taste was amazing but the meat fell apart (pulled meat style).. I guess overcooked?

[@nowirehangers2815]

Perfect

[@justhumblemeclarke7292]

Seems like a pot roast recipe

[@nonenoneonenonenone]

My mother always used one pound of onions for every pound of brisket. Or more.

[@nonenoneonenonenone]

I don't believe your family used fennel. I don't like fennel, especially a frond.

[@dennisvoss1486]

Looks good but I avoid fennel...

[@jameson6930]

Why?

[@dennisvoss1486]

@@jameson6930 I really don't like it :)

[@asianangler]

might not be a popular dish in Texas.

[@bigboricua4573]

Aren't you supposed to let the brisket rest at least 1 hour or more? 20 minutes is just not enough 🤷‍♂️

[@andreaschmall5560]

Great recipe but I hate the unnecessary music in cooking videos.

[@gallezzo6650]

I didn't know he could cook. I thought all he did was eat.

[@BPB9973952]

He's a chef

[@karasking4862]

He was a chef before he became a TV personality. Still is one obviously.

[@tanyabriggs8969]

Andrew!!! "Real SAGE" as in don't use UNREAL sage??? LOL! Sage is sage...but I assume you mean something like fresh vs dry?? That real sage cracked me up.

[@reggin_spelt_backwards]

Tomato paste and fennel?..... hell no

[@evg129]

his grandmother must have had money, ordinary european jews didn't have money for brisket once a week

[@ffyfy1]

Back then which was not long ago brisket was one of the cheapest cuts of meat

[@brucemcdonald11]

@@ffyfy1 still is.

[@karasking4862]

His grandmother lived in New York, but this was probably in the 60s or 70s, so brisket would probably have been pretty cheap.

[@Missauthentic716]

No it’s not $ 75 now for a brisket@@brucemcdonald11

[@gregc107]

Hi, I have a question. I like andrew's show, but could you guys get him a couple of new "This food is sooooo good faces"? He keeps showing the same ol' expression (the eyes roll and he poofs his lips) when he taste people's food no matter who or what it is. So basically the face is starting to look like fake expression, because he uses it all time. Thanks much!!

[@georgebeckwith5929]

In

[@skoomskaa]

So you don’t like the face that he naturally makes all the time, which is pretty much the opposite of fake, so you would rather he use a couple of new ones that don’t naturally come to him because that would seem more genuine?

[@samanthafox3124]

Next time you might want to skip the music!

[@kevinkall8547]

If you are getting ad $$$ revenue from the TUBE folks, you may want to know that they show pork ad's on this video.

[@brucemcdonald11]

So what?

[@eldersprig]

@@brucemcdonald11 God is an iron.

[@Lagolop]

Except use beer instead if vinegar.

[@georges7966]

If that is a serving size I'll need maybe 4 of them

[@georges7966]

300 for 6 - 7 hours? what does 250 for one hour per pound differ from yours?